Directions

In a food processor, combine the flour, sugar and salt. Add butter and pulse until mixture resembles coarse crumbs. Add water, 1 Tbsp at a time, pulsing until dough begins to come together. On a lightly floured surface, shape dough into two 1-in.-thick disks. Wrap separately in plastic and refrigerate at least 30 minutes or up to 3 days.

Heat oven to 375ºF.

In a small microwave-safe glass bowl, combine raisins, ginger and spiced rum. Microwave 1 minute; set aside to soak. In a medium bowl, combine cornstarch, cinnamon, salt, and 2⁄3 cup of the sugar. Add the cider and vanilla and stir until the cornstarch has dissolved.

Peel, core and cut apples into 1⁄4-in.- thick slices. Melt butter in a 12-in. straight-sided skillet over medium-high heat. Add the apples and cook, tossing occasionally, until beginning to soften, 10 to 12 minutes. Stir in cornstarch mixture and cook until thickened, about 2 minutes. Remove from heat and stir in the raisin mixture.

On a lightly floured surface, roll one disk of dough into a 12-in. round. Transfer to a 9-in. pie plate, easing onto bottom and sides of the plate. Roll out the remaining disk to a 13-in. round. Spoon the apple mixture into the pie shell, mounding it as necessary. Top with the remaining pastry. Fold the edges of dough underneath itself to create a thick border that rests on the lip of the pie plate.

With small knife, cut slits in top to vent. Brush top crust with milk and sprinkle with remaining 4 tsp sugar. Place the pie on a rimmed baking sheet and bake until pastry is golden brown, 45 to 50 minutes. Let cool. Pie can be served warm or at room temperature.